Serves: 4
Total Calories: 62
Yield: 1 quart

2 green onions trimmed and thinly sliced
1 1/2 pounds green tomatillos husks removed, rinsed, halved
1 green bell pepper roasted
1 small white onion diced
1/4 cup chopped fresh cilantro
1 jalapeno chiles (optional)
1 clove garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Put half of the green onions and the tomatillos, bell pepper, onion, cilantro, optional chile, garlic, coriander, and cumin in a food processor and process until the desired consistency is achieved. Garnish with the remaining green onions. Stored in a sealed container in the refrigerator, Tomatillo Salsa will keep for 3 days.

Note: Add more jalapeños if a spicier salsa is desired.

Roasted Tomatillo Salsa: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Put the tomatillos, onion, chile, and garlic on the lined baking sheet and roast for 15 minutes before processing. Note that the yield will be lower because the tomatillos will lose moisture during the roasting process.

Nutritional Facts:

Serves: 4
Total Calories: 62
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Dried Peach Sauce
Bell Pepper Coulis
Sweet and Sour Sauce
Saffron-Tomato Compote
Roasted Garlic and Tamarind Glaze
Bravo Tomato Sauce
Pesto Sauce
Picante Salsa
Tomatillo Salsa
Herbed Hummus